Total Time
Prep 15 mins
Cook 12 mins

At last! A fish dish that a Southern Californian with spicy tastes can enjoy! This is great stuff! I listed the spices conservatively. Barb and I use more.

Ingredients Nutrition

  • fish steaks (you may use any firm deep water fish, swordfish, shark, tuna, mahi mahi. I prefer shark)
  • 2 tablespoons olive oil
  • 1 medium onion, halved and thinly sliced
  • 4 small tomatoes, chopped (don't peel or seed, it's good for you!)
  • 14 cup sliced pimento stuffed olive
  • 14 cup pine nuts, lightly toasted
  • 14 cup raisins
  • 2 teaspoons capers
  • 2 cloves garlic, smushed
  • 3 drops Tabasco sauce (your preferred brand)
  • salt and pepper


  1. Preheat oven to 450 degrees.
  2. Rinse fish and pat dry.
  3. Arrange fish in an oiled oven proof dish.
  4. Heat oil in a skillet.
  5. Drop in onion slices, and saute 2 to 3 minutes.
  6. Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
  7. Cook 5 minutes over medium-low heat, stirring now and then.
  8. Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.


Most Helpful

This recipe is so incredible, I can't believe I am the first to review it! The flavors combined in this sauce are all very individual and yet blend so well to highlight the flavor of the fish. I used mahi mahi steaks and they worked perfectly. I also used Vidalia onions which helped to provide a touch of sweetness along with the raisins. I will definitely make this again! Thank you so much for sharing this recipe, Clifford Boren!

Bev May 30, 2007

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